I came across a small case of Persimmons while shopping last week. They’re not my favourite fruit, I can take them or leave them but decided to buy them for my husband. I'll admit being taken with the cute wooden box and the straw in which the persimmons were nestled.
By the end of the week they had ripened considerably and being a few too many to eat I began looking for a recipe to use them up before they spoiled.
If you have ever eaten a Persimmon you already know that it must be very ripe otherwise you will be in for a rather bitter experience. The Persimmons I purchased were of the Hachiya variety known to be very astringent especially when not fully ripe. When ripe they will have a jelly like consistency and the sweet flesh is easily scooped out with a spoon.
I was not drawn to any of the recipes I came across although Persimmons can be used in a variety of ways from cookies to cakes to puddings. Curious as to ever being used to make jam I began looking for a recipe and found one that looked interesting and easy enough to try out.
It helped that the pantry and fridge already had all but one of the few ingredients needed, no liquid pectin since up to now I only stock the powdered variety. A short trip to the grocery store and I was ready to explore.
It feels good to make a batch of jam during the winter months since the jam jars I filled last summer and fall seem to have become a distant memory. Persimmon jam is almost peachy in colour and taste. I experienced a mild astringency and believe that it’s because two of the Persimmons used could have been just a little riper.
Over all I'm happy with the results and have invited a jar to breakfast tomorrow morning!
3 pounds ripe persimmons
7 cups sugar
juice of 2 lemons
1 (6 ounce) bottle liquid pectin
- Wash, dry and sterilize eight 250 ml. mason jars by placing them in the oven at 225 degrees F. for 20 minutes. Keep warm in oven until ready to use.
- Sterilize lids and utensils in boiling water for about 20 minutes.
- Wash, peel and seed the persimmons.
- Place in a food processor and process until smooth, do not over process, some small chunks are okay.
- Place the pulp in a large pot, add the sugar and lemon juice and mix well.
- Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
- Boil hard for 1 minute, then remove the pot from heat and stir in liquid pectin.
- Skim off foam that has accumulated on the surface with a sterilized metal spoon.
- Ladle into the hot sterilized jars and seal.
- Make sure persimmons are very ripe and soft.
- I couldn’t find a 6 ounce bottle of liquid pectin but Certo brand pectin sells a box containing two 170 ml. pouches which equals just a shade less than 6 ounces, use both pouches.
- The recipe indicated removal of seeds from the persimmons but I couldn't find any (I was not disappointed in any way).
- Use of a canning funnel keeps the jam where it should be...in the jar.